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Our chickpea recipes - 76 recipes

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By

Combine all of the above ingredients in a food processor and process until smooth

  • 1 cup chick peas
  • 1/2 cup corn meal
  • 1 tsp. jalapeño salsa
  • 1 egg
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 1 tablespoon vegetable oil
  • Vegetable oil for frying
4.5/5 (2 Votes)

By

1. Preheat the oven to 400 degrees F and spray a baking sheet with non stick spray

  • 1 tsp chili powder
  • 3 tsp ground cumin
  • 2 tsp sea salt
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp lime juice
  • 3 tbsp water
  • 2 cans chickpeas, drained and rinsed
  • 8 8-inch flour/corn tortillas
  • Shredded cheese
  • Onion (chopped)
  • Cilantro (chopped)
  • Hot Sauce
4.3/5 (8 Votes)

By

Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors

  • 1 can(s) (8-ounce) tomato sauce
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) curry powder
  • Kosher salt
  • Pepper
  • 1 can(s) (15-ounce) diced tomatoes
  • 1 medium onion, finely chopped
  • 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
  • 1 can(s) (15-ounce) chickpeas, rinsed
  • 3/4 cup(s) couscous
  • Chopped cilantro, for serving
  • Plain Greek yogurt, for serving
4.4/5 (7 Votes)

By

1. Toss the carrots in the olive oil along with the spices

  • 4 large carrots (peeled and slices 1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon moroccan spice blend
  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 2 cups water (or vegetable broth)
  • 2 teaspoons moroccan spice blend
  • 1 cup chickpeas (drained and rinsed)
  • 1/4 cup red onion (diced)
  • 1/4 cup raisins
  • 1/4 cup pine nuts (toasted)
  • 1 handful parsley (chopped)
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 1 teaspoon moroccan spice blend
  • salt and pepper to taste
4.4/5 (9 Votes)

By

Try these delicious Vegan Chickpea Mushroom Burgers with Mustard Green Pesto at your next Barbeque or grilling summ...

  • BURGERS:
  • 1 tablespoons grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups mixed mushrooms (buttons, portobello, shiitake)
  • 1 1/2 tablespoon low sodium tamari (or soy sauce)
  • 2 cups cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup chickpea flour
  • additional grapeseed oil for cooking
  • PESTO:
  • 2 to 3 cloves of garlic, roughly chopped
  • 4 cups packed mustard greens
  • 1/2 cup chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 to 1/2 cup extra-virgin olive oil
4.3/5 (14 Votes)

By

Prep: Make chickpeas ahead Per serving (3 tacos): 434 calories, 13

  • 1 tbsp low sodium soy sauce, tamari (GF) or coconut aminos (SF)
  • 2 tsp fresh lemon juice
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 15 oz can chickpeas, drained & rinsed
  • 2 cups shredded lettuce
  • 2 tomatoes, diced
  • 1 cup corn (thawed, if frozen)
  • 1 avocado, pitted & diced (or 8 oz guacamole)
  • 12 corn tortillas
  • hot sauce (optional)
4.3/5 (11 Votes)

By

This vegetarian stew has a lot going for it

  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons ground coriander
  • 1 teaspoons coriander seeds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 2 cups coarsely chopped tomatoes, canned or fresh
  • 2 cans (15 ounces each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
  • 2 cups (packed) fresh spinach leaves
4.3/5 (3 Votes)

By

Nutrition (per serving) 272 cal 8 g pro, 28 g carb, 8 g fiber, 15

  • Tbsp vegetable oil
  • 3/4 lb eggplant or zucchini, cut into 1/2" cubes
  • 1 can (14 fl oz) light coconut milk
  • 1/2 c reduced-sodium chicken broth
  • 1 Tbsp green curry paste (we used Thai Kitchen) or 1 1/2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 6 oz presliced carrots
  • 4 oz thin green beans, trimmed and cut into thirds
  • 1-2 Tbsp fresh lime juice
  • Read more: http://www.prevention.com/food/cook/speedy-skillet-meals#ixzz2Npy2HVce
4.3/5 (3 Votes)

By

Last week I went with my class to the Hamilton Farmers Market

  • 1 large Portobello rinsed and chopped
  • 1 red onion chopped
  • 1 19 oz can chickpeas rinsed
  • 2 cloves garlic minced
  • 2 tbsp Parmesan cheese
  • 1 tbsp cumin or curry or turmeric
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 large eggs beaten
  • 3 tbsp olive oil
  • 1/2 cup panko
4.3/5 (4 Votes)

By

Fresh flavors of coriander, parsley and lime combine with a nutty warmth of rice, chickpeas and turmeric creating a

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons turmeric
  • 2 teaspoons dried oregano
  • 1 cup brown rice
  • 2 cups low sodium vegetable stock
  • 1 cup sweetcorn
  • 1 cup cooked chickpeas
  • Juice and zest of 1 lime (plus extra lime wedges for garnish)
  • 1/4 cup parsley, roughly chopped
  • 1/4 cup coriander, roughly chopped
  • Salt and pepper, to taste
4.8/5 (8 Votes)

By

Serves 4

  • 2 tsp. olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 clove garlic, minced (about 1 tsp.)
  • 1/4 cup smooth natural peanut butter
  • 2 cups low-sodium vegetable broth, divided
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 14-oz. can diced tomatoes
  • 2 oz. spinach, chopped (about 2 cups)
3.5/5 (4 Votes)

By

"This pasta dish receives raves from my husband, young son and daughter and dinner guests, too

  • 18 uncooked jumbo pasta shells
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 egg whites
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup minced fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1 small onion, quartered
  • 1 garlic clove, minced
  • 1 jar (28 ounces) meatless spaghetti sauce, divided
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
4/5 (2 Votes)

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